Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations

Warczok, Justyna; Ferrando, Montserrat; López, Francisco; Pihlajamäki, Arto; Güell, Carme

doi:10.1016/j.jfoodeng.2006.06.003

Cited by 19 publications

(17 citation statements)

References 14 publications

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“…The benefits of these processes, e.g., lowtemperature conditions, no need for special chemicals, possibility of automation, and simple operation, make membrane separation a great substitute to traditional methods for treatment of liquid food (e.g., thermal pasteurization, highpressure homogenization, UV light sterilization) (Barbe et al 1998;El-Abbassi et al 2013;van Reis and Zydney 2007;Warczok et al 2007a;Warczok et al 2007b;Kujawski et al 2013). As far as this, in the food industry, only pressuredriven processes are extensively used.…”

Section: Introductionmentioning

confidence: 99%

“…As a consequence, membrane processes have to be linked with traditional thermal treatments, resulting in aggravation of aroma, color, and taste of the final product. As a result, outcome a method to process concentrated juices is a difficult task (Warczok et al 2004;Warczok et al 2007a;Warczok et al 2007b;Kujawski et al 2013). Membrane filtration methods like reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), microfiltration (MF), membrane distillation (MD), osmotic membrane distillation (OMD), pervaporation (PV), and, to a lesser extent, electrodialysis (ED) have been commonly used in the bioprocess and food industry (Daufin et al 2001;Ghosh 2002;van Reis and Zydney 2007;Li and Chen 2010;Claudio et al 2009;Onsekizoglu et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…OMD is a separation process in which a liquid mixture containing a volatile component is in contact with a microporous, non-wettable membrane (e.g., PVDF, PTFE, and PP) (Lalia et al 2013;Warczok et al 2004;Warczok et al 2007a;Kujawski et al 2013). During the process, both sides of the porous membrane are in contact with two aqueous solutions characterized by different water activities, e.g., a sugar solution and a stripping solution.…”

Section: Introductionmentioning

confidence: 99%

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Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Kujawa

Guillén-Burrieza²,

Arafat³

et al. 2015

Food Bioprocess Technol

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Hydrophobic polymeric membranes (PP, PTFE, and PVDF) were efficiently applied in juice concentration by osmotic membrane distillation process at room temperature. The properties of applied membranes were characterized by the value of static contact angle, hysteresis of contact angle, surface free energy, roughness, mean flow pore size, maximum pore size or bubble point, and the pore size distribution before and after their utilization in osmotic membrane distillation (OMD). Furthermore, the mechanical strength of the membranes was evaluated using the Mullen burst technique and characterization of fouling behavior was done. The impact of stripping solutions, characterized by different water activities (NaCl and CaCl 2 ), type of membrane materials, and membrane morphology, on the transport properties in a dehydration process was evaluated. Apple and beet juices with a high level of antioxidants were chosen. The quality of juices has been assessed by determination of total polyphenols and antioxidant activity. In the dehydration process, the most efficient were 0.45-μm PTFE and 0.45-μm PVDF membranes (24 % improvement). No loss of polyphenol content or reduction of antioxidant activity was observed after the juice dehydration.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Kujawa

Guillén-Burrieza²,

Arafat³

et al. 2015

Food Bioprocess Technol

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“…However, Warczok and co-workers claimed that the negative charge on a membrane surface becomes weak at the pH near to IEP [31]. Chemical adsorption and stronger interparticle bonds might be the dominant interaction which can cause high irreversible fouling at pH 2 [32].…”

Section: Effect Of Ph Solutionmentioning

confidence: 99%

Nanofiltration of hazardous Congo red dye: Performance and flux decline analysis

Hairom

Mohammad

Kadhum

2014

Journal of Water Process Engineering

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“…Normalmente los estudios cine´ticos de deshidratacio´n e impregnacio´n osmo´tica utilizan relaciones ma´sicas entre disolucio´n y producto (D:S) excesivas, para minimizar los cambios producidos en la disolucio´n. Dalla-Rosa y Giroux (2001) y Warczok et al (2007), entre otros, recomiendan reducir estas relaciones ma´sicas D:S y reutilizar las disoluciones en una serie de ciclos de procesos consecutivos para reducir los costes asociados a las materias primas y al tratamiento de los residuos generados en el proceso.…”

Section: Introduccio´nunclassified

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

Larrazábal

Escriche

Camacho

2010

CyTA - Journal of Food

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The effect of the weight ratio solution:salmon, recycling of marinated solution and addition of antimicrobial compounds (citric acid and potassium sorbate) were evaluated in terms of the compositional (moisture, sodium chloride and saccharose) and sensorial characteristics of marinated salmon. The selected processing conditions were: solution:salmon ¼ 6:1, citric acid ¼ 400 mg/L and potassium sorbate ¼ 5 g/L of DO, because they did not affect either the transfer of mass or the sensory characteristics of the product. After processing, the salmon was vacuumpacked and stored at 5 8C for 29 days. Chemical (N-BVT and TBARS), sensorial (color, odor, firmness and appearance) and microbial changes (mesophiles, enterobacteria and sulphite-reducers) and the exudation were determined at 1, 8, 15, 22 and 29 days of conservation. The shelf life of refrigerated marinated salmon was found to be limited to 22 days as mesophiles and enterobacteria exceeded the admitted levels: 1.8610 6 ufc/g and 1.4610 4 ufc/ g, respectively. However, the chemical, physical and sensorial characteristics remained acceptable up to 29 days of preservation.

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Reconcentration of spent solutions from osmotic dehydration using direct osmosis in two configurations

Cited by 19 publications

References 14 publications

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes

Nanofiltration of hazardous Congo red dye: Performance and flux decline analysis

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

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